Roasted Butternut Bisque

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4 cups cubed peeled butternut squash (about 1 pound)

Cooking spray

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon butter

2 tablespoons finely chopped shallots

1 garlic clove, finely chopped

2 1/2 cups organic vegetable broth (such as Swanson Certified Organic)

1 1/2 cups fat-free buttermilk

1 tablespoon chopped fresh flat-leaf parsley

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